Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Oligosaccharides from Vitis vinifera grape seeds: a focus on gentianose as a novel bioactive compound

Oligosaccharides from Vitis vinifera grape seeds: a focus on gentianose as a novel bioactive compound

Abstract

AIM: Grape seeds (Vitis vinifera) are among the main constituents of grape pomace, also exploited in ingredients for nutraceutics and cosmeceutics, particularly regarding the phenolic fraction. The macromolecules of grape/wine include polyphenols, proteins and polysaccharides. Polysaccharides have been comprehensively studied because of their importance (technological and sensory properties in wines). Unlike polysaccharides, oligosaccharides have only recently been characterised. Following a concise focus about the polysaccharide composition of grape seeds, in this work we describes the purification and the identification of low molecular weight saccharides contained in the aqueous extract of grape seeds.

METHODS: A sequential two-step purification by size exclusion chromatography was carried out to fractionate compounds according to molecular weights. Chemical characterization of the combined fractions was performed by Magnetic Resonance Spectroscopy analysis and by high-resolution accurate-mass (Orbitrap mass analyzer).

RESULTS: Apart from sucrose and glucose, a fraction containing primarily a trisaccharide has been detected. Acetylation allowed the purification of the trisaccharide by flash chromatography. Structural determination on the acetylated derivative revealed the trisaccharide gentianose, a predominant carbohydrate reserve in storage roots of perennial Gentiana lutea, poorly discovered in other genera.

CONCLUSIONS:

The identification of gentianose, in grape seeds, could open new studies related to its biological functions, as well as to confirm its potential as prebiotic compound, as suggested by preliminary works.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Matteo Bordiga, Daniela IMPERIO. Fabiano TRAVAGLIA, Jean Daniel, Luigi PANZA, Marco ARLORIO

Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”. Largo Donegani 2, 28100 Novara, Italy.

Contact the author

Citation

Related articles…

Fleurtai, Soreli and Tocai Friulano: perspectives for quality integration of wine together with protection of the DOCG Lison Classico appellation

In modern viticulture, sustainability must be considered not only into the winery, but in the vineyard as well, being that with the most attentive interventions in order to protect the environment. In this context, the new “fungi resistant” varieties represent a valid option for reducing the negative environmental impact of agrochemicals used in viticulture, including those ones used in organic farming (given the copper accumulation into soils). Several application studies have demonstrated the enological validity of many resistant varieties, both in price and as a blend. Also, under the production point of view, the feasibility and economical sustainability of the new resistant varieties was verified. The aim of this work was to deepen the knowledge on the organoleptic characteristics of wines obtained from the Fleurtai and Soreli varieties and to compare them with the wine obtained from Tocai Friulano, the mother variety in the area destined for the production of the Lison Classico DOCG appellation. The purpose of the work is then to verify the possibility of introducing resistant varieties into the DOCG while maintaining the wine name of the appellation linked to the territory.

Read More

Climate change is here to stay: adapting vineyards to a warming world

As an industry that thrives more on, but may also be more affected by, vintage variation and regionality than any other agricultural enterprise, grape and wine production is ever more being impacted challenged by climate change.

Read More

On quality assurance of winemaking components

This report examines product quality assurance issues arising when technological aids and food additives are utilized in winemaking.

Read More

Climatic potential to produce grapes for wine-making in the tropical north region of Minas Gerais State, Brazil

The tropical north region of Minas Gerais State is one of the least developed of Brazil and viticulture could be an alternative to develop its agriculture zone. The objective of this work was to evaluate the wine grape production climatic potential of that region.

Read More

A multilayer interactive web map of the wine growing region carnuntum with emphasis on geochemical and mineralogical zoning

During a three-year study the vineyards of the wine-growing region Carnuntum have been investigated for their terroir characteristics (climate, soil, rocks) and major viticulture functions. As an outcome of the study, various thematic layers and geodata analyses describe the geo-environmental properties and variability of the wine growing region and delimit homogenous multilayer mapping units by using a Geographic Information System.

Read More